Crockpot Hot Chocolate isn’t your everyday cocoa, it’s rich, creamy, and packed with delicious chocolatey flavor. So easy to make, top with whipped cream and enjoy!
Serve Crockpot Hot Chocolate at your next gathering, and check out this Hot Chocolate Bar post for hosting tips and topping ideas!
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The Best Crockpot Hot Chocolate
This Crockpot Hot Chocolate is better than any coffee shop version, made with just a handful of simple ingredients you likely already have. I served it at an event, and it stole the show. Everyone was raving about it!
Many recipes go heavy on chocolate, but that comes with issues:
- Costly ingredients
- Risk of uneven melting or burning
- Slow melting that settles at the bottom, leading to uneven flavor
The solution? Dutch-process cocoa powder! It’s a total game-changer. Once you try it, you’ll never go back!
Crockpot Hot Chocolate Ingredients
- Special® Dark Cocoa Powder: Use a high-quality brand; it’s the main flavor.
- White granulated sugar: Change the amount based on how sweet you want it.
- Fine sea salt: A little pinch makes it taste better, don’t leave it out!
- Whole milk: Whole milk makes it creamy; lower-fat milk works but isn’t as rich.
- Heavy cream: Makes it smooth and thick; swap with milk for a lighter feel.
- Vanilla extract: This ingredient rounds out the chocolate flavor and adds depth.
Quick Tip
Even if dark chocolate isn’t your favorite, don’t shy away—this cocoa powder brings bold flavor, perfectly balanced by the sugar’s sweetness!
Topping Ideas
- Whipped Cream: Adds a light, creamy sweetness.
- Marshmallows: A classic touch that adds a fun, sweet texture.
- Caramel Sauce: For a rich, buttery sweetness.
- Cinnamon: Adds a warm, spiced note. Gives a Mexican Hot Chocolate flavor.
- Crushed peppermint: Perfect during the holidays!
- Sea salt sprinkle: Enhances flavors and balances sweetness.
- Dark chocolate chunks: Add rich, gooey chocolate bites. Or shave a chocolate bar on top!
- Crushed cookies: Adds a fun crunch.
Dutch-Process Cocoa Powder
It’s darker, smoother, and has a milder chocolate flavor. It also mixes more easily in liquids, which makes it great for recipes like hot chocolate.
Hershey’s® “Special Dark” cocoa powder is a Dutch-process cocoa powder that you can find at most grocery stores. Here’s my favorite one to use.
How To Make Crockpot Hot Chocolate
- Blend: Mix cocoa powder, sugar, salt, and milk in a blender until smooth.
- Slow Cooker: Transfer the mix into a slow cooker, scraping everything out.
- Add the Rest: Stir in the remaining milk, cream, and vanilla.
- Cook on Low: Cover and cook on low for about 2 hours, stirring now and then.
- Serve and Enjoy: Scoop into mugs, add your favorite toppings, and enjoy!
How to Keep Hot Chocolate Warm for a Crowd?
To keep hot chocolate warm for a group, use a slow cooker. For big gatherings, you can use more than one slow cooker.
Storage
Can You Reheat Leftover Crockpot Hot Chocolate?
To store, let the hot chocolate cool, then pour it into a sealed container and keep it in the fridge for 4-5 days or freeze it for up to 3 months.
To reheat, warm it slowly in a pot, microwave, or slow cooker, but don’t let it boil. Stir before serving.
Serve Alongside Crockpot Hot Chocolate
- Cookies: Classic options like Chocolate Chip, Swig Sugar Cookies, or this Snickerdoodle recipe.
- Biscotti: Perfect for dunking in hot chocolate, adding a nice crunch.
- Pastries: Croissants, Cinnamon Rolls, or Danishes.
- Cakes: A slice of Bundt Cake, Cheesecake, or Best Chocolate Cake Recipe.
- Cheese board: A mix of cheese, nuts, pretzels, and crackers for a salty contrast.
Crockpot Hot Chocolate
Equipment
- 6 quart slow cooker
- Ladle, for serving
Ingredients
- ½ cup Dutch-process cocoa powder (Note 1) Ilike Hershey Special Dark cocoa powder
- ¾ cup white granulated sugar (adjust to preference, using up to 1 cup)
- ¼ teaspoon fine sea salt
- 6 cups whole milk, separated
- 2 cups heavy whipping cream (or use more milk)
- 1 tablespoon pure vanilla extract
- Optional, for serving: whipped cream and any desired toppings
Instructions
- BLEND: In a blender, combine the cocoa powder, sugar, salt, and 1 cup of whole milk. Blend until smooth.
- TRANSFER TO SLOW COOKER: Pour the blended cocoa mixture into a slow cooker, making sure to use a spatula to scrape and transfer every bit from the blender.
- ADD REMAINING INGREDIENTS: Pour in the remaining 5 cups of milk, heavy whipping cream, and vanilla extract. Stir to combine.
- SLOW COOK: Cover the slow cooker and set it to low. Cook for approximately 2 hours, stirring occasionally. The hot chocolate is ready once it's warmed to your liking. (Don't cook on high; this can curdle the milk.)
- ENJOY: Once warmed, ladle the hot chocolate into mugs. Top with your preferred toppings and enjoy!
Recipe Notes
- Why Dutch-process cocoa powder? This powder is treated with an alkalizing agent, reducing its acidity and bitterness while enhancing its color and flavor. It’s darker, with a smoother, more mellow chocolate flavor, and dissolves more easily in liquids, making it perfect for recipes like hot chocolate.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
